Best 2 Solstice Shortbread Recipes

Indulge in a delightful culinary journey as we explore the realm of Solstice Shortbread, a timeless treat infused with tradition and delectable flavors. Discover three enticing recipes that cater to diverse dietary preferences, including a classic rendition, a vegan delight, and a gluten-free masterpiece. Immerse yourself in the rich history of this iconic shortbread, believed to have originated during the Neolithic era, and uncover the secrets behind its enduring popularity. Embark on a sensory adventure as we delve into the preparation of each recipe, unveiling the magic behind the perfect balance of buttery goodness, crumbly texture, and a hint of sweetness. Let your taste buds rejoice as you savor the exquisite flavors of Solstice Shortbread, a true celebration of culinary artistry.

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BEST TRADITIONAL SHORTBREAD RECIPE

Best Traditional Shortbread Recipe image

The secret of shortbread's buttery crumb lies in its simplicity. This traditional shortbread recipe is a simple blend of butter, sugar, and flour resulting in a taste far more than the sum of its parts. Ted Lasso worthy!

Provided by Kathleen Pope

Categories Cookies

Time 2h50m

Number Of Ingredients 7

Ingredients

2 sticks (½ pound unsalted butter, softened (you may use salted butter, but omit the salt))
[½ cup sugar (I use all natural pure cane sugar, white or bakers sugar may be substituted])
[1 tsp vanilla]
[2 cups all-purpose flour]
[¼ cup cornstarch (I use a non-GMO cornstarch])
⅛ tsp salt
all natural or sanding sugar for sprinkling (optional)

Steps:

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla.
Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
Turn dough onto a lightly floured surface; knead lightly 8-10 times.
Press dough into an un-greased 11x7 or 9x9 pan (if doubling, use a 15x10 in jellyroll pan, parchment lined if desired for easier removal).
Prick dough at 1-inch intervals with a fork, and score (cut) into 2 ½ x 1 inch bars. Cover and chill for at least 2 hours. Make sure to chill, this will firm the butterfat back up allow for that delectable light, crisp crumb you get with Scottish Shortbread. If desired, sprinkle with all natural sugar or sanding sugar before baking.
Bake at 325F degrees for 35 minutes, until set and lightly browned. Cool in pan on a wire rack 5 minutes; cut shortbread into bars using previously scored lines. Cool completely before removing from pan. Store in airtight container at room temperature up to 1 week, or freeze up to 6 months. This recipe easily doubles!

Nutrition Facts : ServingSize 1 ounces, Calories 102 kcal, Carbohydrate 11 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 10 mg, Sugar 3 g, UnsaturatedFat 2 g

CLASSIC SHORTBREAD

Classic Shortbread image

This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.

Provided by Food Network Kitchen

Categories dessert

Time 1h55m

Yield 36 bars

Number Of Ingredients 5

Ingredients

3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 cup granulated sugar

Steps:

Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.

Tips:

Use cold butter: Cold butter will help keep the shortbread from spreading too much in the oven.
Cream the butter and sugar together until light and fluffy: This will help incorporate air into the dough, making the shortbread light and crumbly.
Add the flour and salt gradually: This will help prevent the dough from becoming too tough.
Chill the dough for at least 30 minutes before baking: This will help the dough firm up and make it easier to handle.
Bake the shortbread in a preheated oven: This will help ensure that the shortbread bakes evenly.
Don't overbake the shortbread: Overbaked shortbread will be dry and crumbly.

Conclusion:

Solstice shortbread is a delicious and easy-to-make treat that is perfect for any occasion. With its simple ingredients and classic flavor, this shortbread is sure to be a hit with everyone. So next time you're looking for a special treat, give solstice shortbread a try. You won't be disappointed!